Apple-Saffron-Roasted Peanut Butter-Almond-Banana Muffin-Stuffed Chicken

Serves 4

2 threads + ¼ tsp. saffron

1 lime, cut into eighths

¾ tsp. salt

½ granny smith apple, cored and thinly sliced

¹/₈ tsp. pepper

1 Tbsp. superfine sugar

¼ tsp. ground ginger

½ cup vodka

1 4½-pound chicken

2 cups water, divided

½ cup cousous

1 medium egg

3 Tbsp. butter, softened, divided

1 Tbsp. honey

1 cup slivered almonds, toasted

1 banana, mashed with a fork

¼ cup confectioners' sugar

2 Tbsp. peanut butter

¾ tsp. ground cinnamon

1¾ cups whole wheat flour

½ tsp. baking powder

Salt and pepper

1 large onion, chopped

10 Tbsp. low-sodium chicken broth

½ large peach, cut into eighths

1. In a small skillet, toast the saffron over medium heat for about 1 minute; transfer to a small bowl and let cool. Crumble the saffron threads, and stir in lime, salt, apple, pepper, superfine sugar, ginger, and vodka. Cover and let sit for 2 hours. Rub the chicken all over with the vodka mixture; let sit.
2. Preheat the oven to 450º. In a saucepan; bring ½ cup water to a boil; remove from heat. Stir in the couscous, cover and let stand until the water is absorbed, 10 minutes. Fluff with a fork and let cool. Whisk in egg, 1 tablespoon butter, honey, almonds, banana, confectioners' sugar, and peanut butter; season with salt and pepper. Stir in remaining water; whisk until smooth. In a separate bowl, stir together cinnamon, flour, and baking powder; add to the couscous mixture.
3. Meanwhile, in a large, ovenproof skillet, heat 1 tablespoon butter over medium heat. Add onions and cook, stirring occasionally, until softened, about 10 minutes. Add chicken broth; season with salt.
4. Measure out 2 cups of the couscous mixture; reserve the remainder. Stuff the chicken with the 2 cups mixture and tie drumsticks together. Place the chicken on the onion mixture in the skillet, transfer to the oven and roast for 30 minutes, Lower the heat to 350º and roast until the chicken is cooked through, 35 to 40 minutes. Transfer the chicken to a cutting board.
5. Transfer the onion mixture to a food processor and puree. In a small skillet, heat remaining butter over medium-high heat. Add the peach slices and cook, turning one, until browned, about 3 minutes. Serve chicken with peach slices, reserved couscous mixture, and onion gravy.